ACF Culinary Team USA 2016
Joseph Leonardi, CEC
ACF Culinary Team USA Manager
Leonardi’s extensive experience with ACF Culinary Team USA will greatly benefit the 2016 team as they prepare for international competitions. Most recently, he was captain of the 2012 national team, and a member on the 2008 regional team. Leonardi is executive chef at Somerset Club, Boston, and joined the club’s staff after eight years on the faculty of Johnson & Wales University, Providence, R.I. He is a member of ACF Rhode Island Chapter, and was the 2009 U.S.A.’s Chef of the Year.
Steven Jilleba, CMC, CCE, AAC
ACF Culinary Team USA Business Manager
Jilleba is director of culinary capability and strategy/senior corporate executive chef, Unilever Food Solutions, Lisle, Illinois, and graduated from The Culinary Institute of America, Hyde Park, New York. He is one of only 68 ACF-certified Master Chefs in the nation and has received numerous medals in national and international competitions. Jilleba previously served as team manager for ACF Culinary Team USA and ACF Culinary Youth Team USA. He is a member of ACF Chicago Chefs of Cuisine Inc.
Shawn Culp, CEC, MBA
ACF Culinary Youth Team USA Coach
Shawn Culp, CEC, MBA, an ACF-Certified Executive Chef (CEC) from Pittsburgh, is department chair of culinary arts, baking/pastry and HRM at The International Culinary School at The Art Institute of Pittsburgh, Pittsburgh. He is a seasoned competitor with more than twelve years of competition experience. He has received several medals in ACF-sanctioned competitions and was awarded a Culinary Oscar at The Greenbrier Resort, White Sulphur Springs, W.Va. He was a member of 2012 ACF Culinary Regional Team USA, which earned a silver medal and placed fourth overall at the 2012 Internationale Kochkunst Ausstellung (IKA). He is a member of ACF Pittsburgh Chapter.
Stafford DeCambra, CEC, CCE, CCA, AAC
ACF Culinary Youth Team USA Manager
DeCambra is past chair of the American Academy of Chefs, ACF’s honor society for chefs, and lives in Atmore, Alabama. He is a graduate of The Culinary Institute of America, Hyde Park, New York, and worked in several foodservice venues in his home state of Hawaii, and later oversaw culinary operations for three properties in Alabama. DeCambra has received more than 60 national and international competition medals during his career.
Daniel Hugelier, CMC
Owner, WildSeason, Livonia, Mich.
Team coach, ACF Culinary Team USA, 1990–2000
Team member, ACF Culinary Team USA, 1980–1988
Timothy Prefontaine, CEC
Executive chef, The Fort Worth Club, Fort Worth, Texas
Team member, ACF Culinary Regional Team USA 2008
For more information email firstname.lastname@example.org, or call (904) 484-0202.